Candy Scallops

4 Aug

This morning when I walked into the store and they had Day Boat Scallops, I knew I had to take advantage of it. Usually the scallops I can get are previously frozen, but these were fresh from the boat U-10 scallops. I knew I had to do something special to able to justice the price. Obviously, you can use any size scallops you wish.  People who do not like scallops, usually have not had scallops prepared correctly. A lot of people over cook all their seafood making it tasteless and rubbery. This recipe will be great for any one to have on their files when they want to impress someone.  The reason I named this dish as “Candy” is that I used sugar to caramelize the scallops.

  • 1 pound of scallops
  • 1 tbs olive oil
  • 1/4 cup sugar
  • 1/2 cup white wine
  • juice of 1 lemon

Rinse and dry scallops. Season with fresh ground pepper.  Press one side of the scallops in the sugar. Heat the olive oil in a skillet over medium high heat. Place the scallops, sugar side down and cook 2 minutes. Flip over and cook 1 minute. Add the wine and and the lemon juice. Cook about 2 minutes. Serve the scallops with the pan juices.



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